We are experienced butcher, but processing our first pork gave us the opportunity to develop some new skills. Here are some of the things we learned, and the cuts we tried out for our first pig. Also, watch a stop-motion video as we break down an entire side. Learn something new every day!
Smoked fish. Crackers. Brie. A Manitoba staple. This simple recipe to prepare delicious smoked goldeye fish at home is sure to be a hit with anyone who loves smoked fish. The perfect snack or appetizer. If you have a smoker at home and you find yourself with a pile of Goldeyes, this simple recipe should […]
Chicken tractors aren’t the answer for every situation. After building 2 chicken tractors for meat chickens, Kevin discusses 2 reasons why the tractors didn’t work as planned.
Our home butcher doesn’t like to age our beef for more than 3-4 days as he has quite a complicated system to rotate his mobile cool-rooms to each customer. If he let us hang our meat for longer he would need more cool-rooms and would have to put his prices up, so we don’t mind […]
Guanciale is dry-cured pork jowl, also known as “jowl bacon.” Though hard to come by in stores, the good news is that this cut of meat is easy to prepare. It just takes a little time, the right temperature, and the right humidity.
We’ve all seen it. A dead deer here, a raccoon there, roadkill: it’s everywhere. In this post, I discuss 10 reasons why everyone should be taking advantage of this valuable resource TODAY!